Sometimes it just takes a little change to make a big difference in flavor. Here are two quickie recipes — one a salad and one a dressing for those crazy seasonal tomatoes that you no longer know what to do with — that are variations on stuff I do regularly, but with a new ingredient that updates it, keeps it from getting stale.
In the chickpea and tahini salad, I add ginger and soy sauce to my basic tahini dressing for a slightly Asian flavor. For the dressing, I use balsamic vinegar instead of red wine vinegar as well as a dash of agave nectar; a little sweetness harmonizes with sweet seasonal tomatoes, but also mellows out their acidity.
These can be done in a flash and will complement any summer meal or be a light dinner in themselves with some crusty bread.
1 Tbs lemon juice
1 Tbs tahini
1 tsp soy sauce
1 28oz can chickpeas, rinsed and drained
2 cloves garlic, minced
2 Tbs red onion (a quarter of a medium red onion), sliced thin
1 Tbs cilantro
1 tsp grated ginger
Mix or whisk lemon juice, tahini and soy sauce together in a bowl. Add remaining ingredients and stir to mix well.
1-2 Tbs Balsamic vinegar (I prefer less)
8 Tbs olive oil
1 garlic clove, minced
½ tsp agave nectar
Salt to taste (start with a pinch – 1/8 tsp and work from there)
Whisk all ingredients in a bowl and pour over tomatoes in whatever quantity you like. Sliced red onion goes very well. You can serve with mozzarella and basil as a caprese salad, or over pasta for a summer buffet dish, hot or cold. Dip crusty bread into the liquid….